Chinese Food
Ganoderma lucidum, red dates, longan and pigeon soup
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I used to drink mother's Stewed soup, especially in winter. When I came back with cold air, a bowl of steaming old fire soup came out of the pot which had been rolled for a long time. That kind of intimate warmth is the most beautiful. Now I have a family. I also like to eat my own cooking. When winter comes, I'll stew a pot of soup for my family and watch them shout and drink it. It's a kind of family warm inheritance.
Cooking ingredients
Cooking Steps
Step1:First, wash the pigeon's belly and put it into the pot. Then put in the cleaned red dates, osmanthus, agaric, Ganoderma lucidum and sliced ham.
Step2:Add some water. Generally, if you like more soup, you can add about 1:2 water. Put in a little cooking wine. A few pieces of ginger to remove the smell. It also makes the meat easier to crisp.
Step3:You can open the fire and stew. After the fire and stew, turn the small fire. Let it slowly roll like a non open toot.
Step4:At the same time, cook the pigeon eggs in another pot with water. Remember to stir them in cold water for a while after cooking. Otherwise, it's hard to peel the shell.
Step5:Pigeon stew for about an hour and a half. You can put pigeon eggs. Stew for another 5-10 minutes, and then put salt to turn off the fire. I didn't put monosodium glutamate, chicken powder or the like. It's very fresh.
Step6:At this time, the fragrant Ganoderma lucidum, red dates, longan and pigeon soup can be opened and drunk.
Cooking tips:It's mainly about time and temperature. And the sequence of auxiliary materials. All but pigeon eggs should be put first. Stew until the pot is about 5 minutes ago and put in the cooked pigeon silkworm. The water should be fully discharged at one time. It can't be added in the middle of the process. It will reduce the flavor of the soup. You can't always lift the pot. Let's roll on the small fire after the big one starts. There are skills in making delicious dishes.
